Gertrude à la Crème

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Slice a plain pound or rice cake as for the Charlotte à la Parisienne.
  2. Take a round out of the centre of each slice with a tin-cutter before the preserve is laid on.
  3. Replace the whole in its original form.
  4. Ice the outside with a green or rose coloured icing at pleasure.
  5. Dry it in a gentle oven.
  6. Or decorate it instead with leaves of almond paste, fastening them to it with white of egg.
  7. Just before it is sent to table, fill it with well-drained whipped cream, flavoured as for a trifle or in any other way to the taste.
Original Text
A GERTRUDE À LA CREME. Slice a plain pound or rice cake as for the Charlotte à la Parisienne, and take a round out of the centre of each slice with a tin-cutter before the preserve is laid on; replace the whole in its original form, ice the outside with a green or rose coloured icing at pleasure, and dry 488it in a gentle oven; or decorate it instead with leaves of almond paste, fastening them to it with white of egg. Just before it is sent to table, fill it with well-drained whipped cream, flavoured as for a trifle or in any other way to the taste.
Notes
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